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Mehmet Usta

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At the ocakbaşı grill in Aksaray since 2009. He brings the tradition of wood-fire cooking together with contemporary presentation. From etli ekmek to testi kebabı, he reworks regional recipes in his own reading. Working with local producers and cooking with seasonal ingredients are his guiding principles. With more than sixteen years of experience, he continues to pass the craft on to his team.

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“Chef Soner” Aksaray’s Most Sought-After FaceChef Soner runs the kitchen at KMU Mehmet Usta in Aksaray. He works on ocakbaşı grilling and meat-cooking techniques, bringing regional recipes together with contemporary plating. Passing the craft on to the kitchen team is part of his work.
Aksaray Meat Bread KMU Brothers Eat TooEtli ekmek is a long flatbread: thinly rolled dough spread with a minced-meat mixture and baked in a stone oven. It is common around Konya and Aksaray. The filling usually combines beef or lamb mince with onion, tomato and pepper.
Best Aksaray Restaurants | Traditional Flavors & Local DiningRestaurant cooking in Aksaray is built mainly around the ocakbaşı grill and kebabs: chops, çöp şiş, lamb lokum, Adana and beyti kebab are widely served. Venues in the city centre pair this meat-led menu with regional soups and pastries.
Your Choice for Breakfast Places in Aksaray: KMU Mehmet UstaBreakfast in Aksaray is served in the serpme style: daily cheeses, village eggs, homemade preserves, olives and warm pastries all arrive together on one table. Venues in the city centre generally serve breakfast from early morning until midday.
Information About Aksaray | History and Other InformationAksaray is a city in Central Anatolia, recorded as Kurşaura in Hittite sources. It appears as Ak-Sera in the Seljuk period and took its present name under Ottoman rule. Reduced to district status in 1920, it became a province again in 1989. The Ihlara Valley lies within its borders.
The Aksaray Malaklı: Everything You Want to KnowThe Aksaray Malaklı is an Anatolian livestock guardian dog raised in the Aksaray region, recognised by its large frame and the loose folds of skin under its neck. Its name comes from the word “malak”, which describes those folds. It has traditionally been bred to protect herds.
What to Eat in Aksaray? And Where to Eat ItThe best-known dishes of Aksaray cuisine are Aksaray tava, papara, etli ekmek, dolma mantı and kapak böreği. Arabaşı and okra soup lead the soups, while sarığıburma, dolaz and höşmerim are the common desserts. Most recipes are built on meat, grain and hand-rolled dough.